Saturday, April 16, 2011

As a bright addition to the rainbow of spuds now available at markets, purple potatoes are a surprising source of antioxidants. They contain the same anythocyanin antioxidants found in blueberries and blackberries, which gives blue food, well, their blue hue. Research suggests that anthoycanins can confer protection from a number of cancers and protect the brain from oxidative damage known to contribute to memory loss. And similar to other potatoes, this cheery version is a good source of dietary fiber.

But nutritional perks aside, purple potatoes are always a fun addition to meal-time. Use them in any dish calling for other potatoes such as the iconic mashed stuff. I wanted to see if I could turn classic mashed potatoes into a muffin tin creation. It turns out it works! I’m a big fan of the bite of horseradish in my mashed potatoes, but you could leave this out if desired. Nutmeg is often my secret spice as it adds nice warmth. Chopped chives would be a great addition if you have them on hand. These are pretty good cold, so consider packing them for lunches.

Muffin Tin Mashed Potatoes

1.5 lbs purple potatoes, diced (about 4 cups)

1 cup diced cremini mushrooms

1 onion, diced

3 garlic cloves, diced

2 Tbsp butter

1/3 cup milk

1/2 cup flour of choice

2 large eggs, lightly beaten

1 Tbsp horseradish

2 tsp baking powder

1/4 tsp nutmeg

Salt and pepper, to taste

Steam or boil potatoes until very tender. Meanwhile, heat 2 teaspoons oil in a skillet over medium heat. Add mushrooms, onion and garlic; cook until mushrooms and onion are softened, about 5 minutes.

Preheat oven to 375°F. In a large bowl, mash potatoes with a potato masher or fork with the butter. Stir in milk. Add flour, eggs, horseradish, baking powder, nutmeg, salt and pepper. Stir until flour is incorporated.

Divide batter among 12 muffin cups and bake for about 25 minutes, or until a crust has started to form on the top. Let cool 5 minutes before unmolding.